Falso Conejo

Name: Falso Conejo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bolivian
Ingredients: 500g beef sirloin, cut into thin strips; 1 cup breadcrumbs; 2 eggs, beaten; 4 dried aji colorado peppers, rehydrated; 1 large onion, sliced into rings; 2 tomatoes; 2 cloves garlic; 1 tsp cumin; Oil for frying; Salt; Parsley; Boiled potatoes

Falso Conejo (FAHL-soh koh-NEH-hoh)

False Rabbit (Breaded Beef)

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 464 kcal

Thin strips of breaded, fried beef smothered in a spicy aji pepper and onion sauce — named "false rabbit" for reasons Bolivians love to debate.

Nutrition & Info

Protein 30.0g

Carbs 32.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

meat mallet skillet blender

Presentation Guide

Vessel: plate

Garnishes: parsley, onion rings

Accompaniments: boiled potatoes, rice, llajwa

Ingredients

500g beef sirloin, cut into thin strips
1 cup breadcrumbs
2 eggs, beaten
4 dried aji colorado peppers, rehydrated
1 large onion, sliced into rings
2 tomatoes
2 cloves garlic
1 tsp cumin
Oil for frying
Salt
Parsley
Boiled potatoes

Instructions

1
Pound beef strips thin. Season with salt. Dip in beaten egg, coat in breadcrumbs.
2
Fry breaded strips until golden and crispy, about 3 min per side. Set aside.
3
Blend aji peppers with tomatoes, garlic, and cumin into a sauce.
4
Sauté onion rings until soft. Add aji sauce, cook 8 min until thick.
5
Place fried beef strips in the sauce, spooning sauce over them. Simmer 3 min.
6
Serve with boiled potatoes, garnished with parsley.

💡

Did You Know?

Nobody agrees why it is called "false rabbit" — theories range from the shape of the strips to the sauce resembling a rabbit stew.

Chef's Notes

Equipment Tips

meat mallet
skillet
blender

Garnishing

parsley, onion rings

Accompaniments

boiled potatoes, rice, llajwa

The Story Behind Falso Conejo

Falso conejo is one of Bolivia's most endearingly named dishes. The origin of the name is genuinely disputed — some say the thin strips resemble rabbit pieces, others that it was a way to serve beef during times when rabbit was fashionable. Regardless, the combination of crispy breaded beef with spicy aji sauce became a weekday lunch staple.

🕐 Traditionally enjoyed lunch, tuesdays (tradition) 📜 Origins: Colonial era

Comments (0)

No comments yet. Be the first to share your thoughts!